But for real, I was totally taken aback by how well the two paired together… and would highly recommend it.

So much so that I may even consider adding the white wine into the cooking mix next time around, but that’s just not as fun now is it? 😛

And p.s. if you do make this, please consider using the chicken thighs vs. an average chicken breast, as I really don’t think the same flavor and velvety texture would be achieved with the chicken thigh’s leaner counterpart…

But, then again, who am I to judge?

Enjoy! 😀

5 Ingredients or Less: Garlic Chicken Arugula PastaServes 2-3

1 lb. boneless, skinless chicken thighs

1 clove garlic, chopped

2 cups whole wheat penne (uncooked)

1 bunch fresh arugula, rinsed & chopped

red pepper flakes (to taste)

Olive oil, sea salt, black pepper.

1. Boil penne according to direction.

2. While pasta boils, heat a pan over medium and add a half tablespoon or so of olive oil. Once oil is hot, add chicken thighs. Cook until lightly browned on each side, seasoning with salt and pepper, flipping midway through (7-10 minutes total). During the last minute of cooking add chopped garlic and give the chicken a final flip.

3. Drain pasta & set aside. Remove chicken from heat and shred using the 2-fork method. Reserve any of the extra garlic pieces/juice that remain in the pan.

4. Add chicken, arugula and any leftover garlic/juice to the same pot used to boil pasta. Allow to heat through over medium for a minute or two, until arugula slightly wilts. Then add cooked pasta and red pepper flakes, warm for another minute and serve!